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Janette McGowan
Ingredients
For The Pastry
• 175 g plain (all purpose) flour
• pinch of salt
• 60 g chilled vegan block margarine or butter eg. Stork/Naturli
• 30 g chilled vegetable fat/shortening eg. Trex
• 3 tbsp ice cold water
For the Quiche Filling
• 1 tbsp olive oil
• 1 medium leek chopped
• 1 medium red onion chopped
• 200 g chestnut mushrooms (cremini mushrooms) thinly sliced
• 4 garlic cloves crushed
• 1 tbsp fresh thyme pulled from the stalk and chopped
• 1 tbsp fresh chives + extra to serve chopped
• ½ tbsp Dijon mustard
• 2 tbsp nutritional yeast flakes
• 349 g box of firm silken tofu drained of water
• salt and freshly ground black pepper to taste